Crab Cake Benedict Recipe

Directions

1. 1

   Prepare the Crab Cakes

   In a mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, breadcrumbs, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.

2. 2

   Form and Cook the Crab Cakes

   Form the mixture into patties and refrigerate for at least 30 minutes. Heat a non-stick skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Transfer to a paper towel to drain excess oil.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel.

4. 4

   Prepare the Hollandaise Sauce

   While the eggs are poaching, prepare the mustard seed hollandaise sauce according to your recipe or package instructions.

5. 5

   Toast the Focaccia

   Toast the focaccia slices until golden brown, either in a toaster or under the broiler.

6. 6

   Assemble the Dish

   On each toasted focaccia slice, place a crab cake, followed by a poached egg. Drizzle with mustard seed hollandaise sauce. Serve with fresh field greens drizzled with lilikoi drizzle.